Ajikitcho Horieten

The name plate features calligraphy by Teiichi Yuki, the visionary who elevated the status of Japanese cuisine. An old bicycle, which the owner-chef once used to gather supplies, leans against a fence. Inside the house, built in the tea ceremony room style, the decor is simple and rustic. The owner, the restaurant’s second, inherited an orthodox kaiseki traditional meal style.  Appetiser platters, garnished with seasonal leaves, delight the eye. The cuisine follows the shifting seasons, creating a beautiful spectacle.

What makes it distinctive

• Kitcho lineage: the nameplate bears calligraphy by Teiichi Yuki, tied to the Kitcho tradition.
• Hassun as centrepiece: ornate appetiser platters weave in seasonal festivals and classical craft.
• Tea-room architecture: the house is built in a tea ceremony room style, with simple, rustic decor.

Signature ingredients

• Seasonal produce and seafood, arranged to reflect the time of year.
• Hassun appetiser platters, built as miniature seasonal landscapes.

Kaiseki, omakase

• Seasonal kaiseki served as an omakase sequence.
• The menu is built around the calendar of Japanese seasons and celebratory motifs.